Menus are written to control food costs and we track them very closely. Production numbers can be adjusted per recipe
We provide a list of items that gives exact amounts of foods needed for the week, adjusted for the recipes chosen and production amount put in for each recipe
The program gives an estimated cost per serving for each recipe, and then gives an estimated total for each meal and each day
The Prep/Pull Sheet adjusts as you change menu items. We remind you what meats to be pulled, and which items to prepare the day before production. We help you stay organized and efficient.
The recipes scale to your resident count or number of desired servings so you know exactly how much to produce. No more guesswork
For those nursing home facilities needing tray cards, we provided a printable tray card system that integrates with the menu
We provide a spreadsheet showing diet extensions for each menu item for the day, helping your staff adjust correctly for doctor’s diet orders